Roasted Tomato & Pepper Tortellini Soup With Chèvre

4 servings
15 min prep time
40 min total time

A summertime soup full of fresh tomatoes, basil and protein-rich goat cheese. 


4 cups chicken stock

1 pound tomatoes, I used cherry

1 large red bell pepper, quartered and seeded

1 medium red onion, peeled and quartered

1 cup fresh or frozen tortellini, prepare according to package directions

4 to 6 cloves garlic, peeled

2 tablespoons olive oil

4 ounces Vermont Creamery Classic Goat Cheese

Fresh basil , for serving

Salt and Pepper , to taste


  • STEP 1

    Heat oven to 400ºF.

  • STEP 2

    Place tomatoes, pepper, onion, and garlic on a baking sheet. Drizzle with olive oil covering all of the vegetables. Roast 15–25 minutes or until they are soft and caramelized.

  • STEP 3

    Place chicken stock and roasted vegetables into medium stockpot.  Bring to a boil; remove from heat.

  • STEP 4

    Using an immersion blender, blend your soup until smooth. Mix in cooked tortellini. Salt and pepper to taste.

  • STEP 5

    Stir in chunks of Chèvre, and serve with fresh basil on top.

Bakeaholic Mama

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Bakeaholic Mama

Carrie Burrill is a former preschool teacher turned master mommy and wannabe baker. She is a professional recipe developer, baker, photographer, and writer behind the popular blog Bakeaholic Mama. Carrie’s blog is filled with sweet treats, baking tutorials, and plenty of healthy, family friendly recipes. Born and raised in New Hampshire, Carrie spends her days, enjoying the lakes and mountains with her kids, running, practicing yoga, as well as playing in the kitchen.